Slow Cooker Pesto Mozzarella Chicken Pasta
433 CommentsUpdated Jan 18, 2026
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This Slow Cooker Pesto Mozzarella Chicken Pasta recipe is a perfect, easy dish that cooks itself while you’re busy with other things. It’s made in the slow cooker and it takes less than five minutes to assemble before you leave for work. You’ll come home to dinner waiting!
If you love this recipe you may also want to try my Crockpot Chicken Alfredo Recipe.
This meal is a perfect, easy dish that cooks itself while you’re busy with other things. It’s made in the crockpot and it takes less than five minutes to assemble before you leave for work. Cook the chicken, pesto, and lemon while you are away, then cook pasta and mozzarella cheese, which are added before serving.
The Ingredients
Not many ingredients and very little prep. Find the full recipe in the recipe card below the images.
This recipe starts with boneless, skinless chicken breasts, seasoned generously with salt and pepper for flavor. A full jar of Classico Traditional Basil Pesto (about one cup) adds rich, herby depth, while sliced salted butter and the juice of half a fresh lemon bring richness and brightness. Once the chicken is cooked, rotini pasta—cooked al dente and well-drained—is stirred in with grated parmesan to coat everything in the buttery pesto sauce. Shredded mozzarella is sprinkled over the top to melt, and a touch of dried basil finishes it off for a simple but satisfying meal.
How to Make Pesto Mozzarella Chicken Pasta
This comes together quickly in the slow cooker, see how I do it.
Step 1 – Place the chicken in the slow cooker and season with salt and pepper. Spread the pesto over the top, then layer on the sliced butter and squeeze fresh lemon juice over everything.
Step 2 – Cover and cook on LOW for 5–6 hours without lifting the lid. Once done, use two forks to shred the chicken directly in the slow cooker.
Step 3 – Add the cooked and drained rotini pasta along with the parmesan cheese. Stir well to combine.
Step 4 – Sprinkle the mozzarella cheese over the top, cover again, and let it melt for about 15 minutes before serving.
Tips and Serving Suggestions
Use a jar of sun-dried tomato pesto instead of basil pesto for a change
Add sliced mushrooms for added texture.
Change the pasta shape; you can use any hearty pasta shape such as bow-tie pasta or penne.
This meal is great on it’s own, but also great if you add a salad or garlic bread.
Featured Comment
“This is now in my regular rotation! I do add a bit of pasta water at the end to loosen it up though. About a coffee cup full (1/2 -1 cup) before I top it with the mozzarella cheese.“
– Andrea
Slow Cooker Pesto Mozzarella Pasta
How to Video
Ingredients
- 1 1/2 lbs. chicken breasts, (1.5-2 pounds works fine, 3 chicken breasts)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8.1 oz. jarred pesto, I used Classico (be sure to look at the ingredients if you have anyone allergic to nuts)
- 1/2 cup salted butter
- 1/2 lemon
These items don’t get added until the end
- 1 lb. dried rotini pasta , (cooked and drained, see directions for more info)
- 1/2 cup grated parmesan, (I use the powdery shake bottle type)
- 2 cups shredded mozzarella
- 1/4 tsp. dried basil to garnish
Instructions
- Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
- Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
- Near the end of the cooking time, cook the pasta according to the package directions and drain well.
- Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
- Serve and enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Pasta Recipes
Slow Cooker Chicken Parmesan Pasta and Olive Garden Chicken Pasta are creamy, comforting favorites loaded with flavor and easy to prep. My Crockpot Chicken Spaghetti is very popular and serves a crowd!
Garlic Butter Chicken Pasta pairs rich, buttery sauce with tender chicken for a simple yet satisfying dinner.
Try Crockpot Spaghetti Sauce or Zucchini Bolognese for a slow-cooked twist on classic Italian flavors.
Slow Cooker Shrimp Scampi and Crockpot Million Dollar Spaghetti are perfect for when you want something a little indulgent but still easy to make.
I added a can of diced tomatoes and some fresh sliced mushrooms. It’s cooking now! Might add some cream cheese at the end based on the comments I’ve read! I’m sure it will be delish!
Great additions Beth, please let me know how it turned out!
I made this with Classico pesto as it’s one of few with no nuts due to allergies in our house. It was a huge hit. I also did fresh parm cheese. It does make a lot of food and for our family of 7, that’s exactly what we need.
Thanks for this recipe! I made this today and everyone loved it- I used my vintage crockpot- and sliced my 3 chicken breasts in to almost ‘tenders’ sized and made like 2 layers (since the crockpot is tall and thin) with my homemade frozen pesto cubes, butter, lemon juice on each of the 2 layers with the addition of some peeled sliced fresh ginger and scallions from my garden- sprinkled with salt/pepper too- and… since I had a neighbor give me Asparagus- I threw that on top of the chicken just for the heck of it. I was able to shred and stir it up and the asparagus wasn’t really even noticeable except for the flavor. Also used the pasta I had on hand- a half a box of small shells and half a box of ditalini… worked wonderfully! An excellent change of pace from red sauce!
Good Job!!! Thanks Again!
That’s so great! I love the additions you did and love that it worked in your vintage crock pot!
Hi Sarah! Can I put the chicken in frozen or does it need to be already thawed? THX!!!:)
I usually do thawed, but I think frozen would be fine for this recipe.
I love pesto, so was very excited to try this recipe, but after reading a lot of the comments I thought I would add a jar of Alfredo sauce. My husband and I loved it and it wasn’t dry at all. I only used 1 cup of mozzarella. Thanks
Did you use the pesto and the alfredo sauce?
This looks so good and want to make but I’m a bit concerned as the previous comment mentioned it does look quite dry is there anything you can add to it to make it a little moister
It was pretty moist for me. If you are concerned maybe add more butter. 🙂
Could also use chicken thighs instead of breasts, they tend to be cheaper and stay more moist.
I made this today and the result was very clumpy. What should I do next time to avoid clumpiness and have a smoother consistency?
P. S. I didn’t realize I could make my own comment so I replied to another comment with the same question.
What was clumpy in it? I’m trying to figure out how to give advice 🙂
I made this tonight and mine was clumpy as well. It seems the cheese needs to have a little more moisture when it is melting down. Next time I am going to try and make a rue or alfredo sauce to go on the chicken as well and only use 1 cup of the mozzarella. I didn’t have any problem with dryness. It was moist! The chicken pulled apart so beautifully and my daughter absolutely loved this dinner.
I had high hopes for this recipe, but was sadly disappointed with how it turned out. I followed the recipe exactly and everything turned out dry tasting. This recipe needs some sort of creaminess added to it.. maybe making the pesto sauce with whipping cream?
I would try chicken broth or milk with the melting cheese!
I think much less pasta.
You can also reserve some of the pasta water and add it to the pot with the pasta.
Kizzie, I’ve added 1 cup of chicken broth after adding the pasta, but I’ve been more generous on other occassions as well!
I put a bit of chicken broth in the pot when I started the cooking process. Absolutely incredible flavor.
I’ve learned to always add some broth when cooking skinless chicken.
can you put the chicken on high for half the time?
I think it would do fine! for 3.5 hours.
I love this recipe- it’s so simple and so tasty, I’ve made a lot! of variations with different pesto and others pasta sauces. Lemon with green pesto is definitely must- lifts up the whole dish. Thank you
This looks yummy & I will try it. Does it freeze & then thaw well?
I have not tried freezing this meal after it was cooked, let us know how it does for you if you do try it.